Hospitality: Sandwich Making (Club Sandwich)

Food safety:  The correct boards were used for this practical (white for bread, green for the vegetables) and all ramekins that were used were clean. The knives used were correct for their use such as we used a clean green knife for the vegetables and a clean butter knife for spreading the mayonnaise. 

Health and safety: A clean apron was worn during this practical and I washed my hands before touching any equipment or food. 

Hospitality: Sandwich Making (Ham and Salad)

Hospitality: Sandwich Making (Pulled Pork Sliders)

Pulled Pork Countdown recipe for 30 people 

• 2 kg 100% NZ pork shoulder (bone-in)

• 2 Tbsp smoked paprika

• 2 tsp fennel seeds

• 1 tsp ground coriander

• 2 tsp dried oregano

• 1 tsp ground mustard powder

• ¼ tsp cayenne pepper

• Salt

• Freshly ground black pepper

• Few sprigs of thyme

• 1 ½ cups apple juice (or half apple juice, half cider)

• ½ cup barbecue sauce

• 30 soft white dinner rolls

• ½ cabbage, shredded (less if the cabbage is large)

• 1 red onion, finely chopped

• 1-2 carrots, grated

• 1/3 cup roughly chopped parsley or coriander

• ½ cup aioli

Method

1. Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.
2. Preheat the oven to 130°C. Pour the apple juice around the pork, cover with foil and cook for 5 hours. Remove the foil for the final 20 minutes of cooking. Make sure there is around 2cm of liquid in the dish; if not then add a little extra apple juice. You will know when the pork is ready as it will be falling off the bone.
3. While the pork is cooking make the coleslaw. In a bowl place the cabbage, onion, carrots, parsley, and peanuts in a bowl, then toss to combine. Add the aioli and toss again. Cover and refrigerate until needed.

To keep the food safe and avoid cross-contamination we separated each ingredient in their own ramekins, used tongs to grab ingredients, made sure we used the correct board that was needed, and wore a clean apron to stop from getting bacteria on the food. To keep ourselves safe we made sure that we had correct footwear on, wore no jewelry and kept all equipment away from the edges of tables.